I look forward to Labor Day for one reason, and that is autumn! Labor Day's arrival means summer is coming to a close and now my favorite season, autumn is right around the corner. I am looking forward to the cooler weather, sweaters, the changing of the leaves, and finding the perfect pumpkin.
For now though it's technically still summer, and my garden is producing tomatos at a steady rate so I have been picking tomatoes everyday.
A great way to enjoy tomatoes this holiday is to make a tomato pie. This pie is very simple and looks very elegant.
The flaky, buttery crust is delicious with the sweet taste of the tomatoes.
Ingredients for Pate Brisee:
2 1/2 cups organic unbleached all-purpose flour
1cup (2 sticks) non-dairy butter, cold, cut into small pieces
1/4 cup cold water
1 t sea salt
1 t organic pure cane sugar
Method:
In a food processor combine flour, salt, and sugar. Add butter and process until you get a coarse meal.
Add cold water and continue to process until a dough forms.
Place dough on a piece of plastic wrap, form into a disc and refrigerate for 1 hour.
Ingredients for Tomato Pie:
3 medium sized organic tomatoes, sliced
1/4 organic red onion, diced
1 T organic minced garlic
1 T organic dried parsley
3 T organic extra virgin olive oil
Sea Salt and Pepper to taste
Pre-heat oven to 425 degrees
Lightly flour your surface, and roll out the dough into a square 1 inch larger than an 9x9-inch square baking pan.
Fit dough into pan and up the sides. Pierce the bottom of the dough with a fork. Cover bottom of the dough with tomatoes. Sprinkle red onion, garlic, and parsley over the entire top of the tomatoes. Drizzle the tomatoes with olive oil, and sprinkle with salt and pepper.
Bake for 15 minutes at 425, then reduce oven temperature to 350 degrees. Bake for another 20 minutes or until crust is a golden brown.
*recipe adapted from Martha Stewart
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